Roasted Garlic Bulbs
Total 1 hour and 25 minutes
Active 15 mins
Makes 8 to 10 servings
“It had been a long day of travel for work when I checked into my hotel late one night, only to realize that I hadn't eaten dinner. I called a few people on our team to see if anyone wanted to walk down with me to the hotel restaurant. At our server's recommendation, we ordered a plate of roasted garlic bulbs for a starter. I had no idea that garlic, when roasted, would spread like butter on toasted bread. It was everything I never knew I wanted, and when it came time to develop recipes for this book, I thought there was a good chance you might feel the same.” – Joanna Gaines, Magnolia Table, Volume 2
Ingredients
Directions
- Preheat the oven to 400°F.
- Using a large sharp knife, cut the top ¼ inch of the garlic heads off to expose the cloves, leaving the whole heads intact.
- Place the garlic heads cut sides up, touching one another, in a 9- or 10-inch cast-iron skillet. Drizzle with 3 tablespoons of the olive oil and top each with a slice of butter. Sprinkle the thyme, rosemary, salt, and pepper on top.
- Cover the skillet tightly with foil to keep in the moisture. Transfer to the oven and roast until the garlic is very soft, about 1 hour. Remove from the oven and carefully open the foil to avoid the steam. If using the Parmesan, sprinkle it over the garlic.
- Return to the oven and roast, uncovered, until the tops begin to brown, 5 to 8 minutes.
- Drizzle with the remaining 1 tablespoon olive oil. You can serve the heads of garlic in the skillet or transfer them to a warmed serving platter and pour any pan juices over them.
- Spread the warm garlic onto torn or sliced bread.
"Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.
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